Organoleptic assessment of beef quality of bulls of various genotypes

The article presents an organoleptic assessment of the quality of beef steers, Ayrshire and Simmental breeds, as well as simmental×Charolais crossbreeds obtained as a result of two breed cross system. The duration of the experience was from birth to 15 months old. Animals up to 6 months old were kept according to the technology adopted in dairy cattle breeding. In summer - maintenance on a paddock with grazing on a pasture. In winter they were kept on a leash. Cooking and tasting of beef was carried out from bulls slaughtered at the age of 15 months old. The quality of fried and boiled meat, as well as broth is analyzed on a 9-point scale. The quality of meat and broth differed between the groups. All the meat subjected to cooking, as well as the resulting broth were highly rated, not a single sample received a score below 5 points, which indicates the quality of beef. When analyzing boiled meat, samples from Simmental animals received the highest number of points. In terms of the quality of the broth, crossbred bulls surpassed their peers, taking the first place. The broth obtained from the meat of Ayrshire bull calves received low ratings compared to the other two groups of animals, the number of points scored on all points is below 7. The fried meat of Ayrshire and Simmental bull calves was approximately at the same level of qualitative assessment, while surpassing crossbred animals. 48 hours after slaughter, the pH of the meat was characterized by an optimal level (5.7-5.73).